DUTCH CROQUETTEN
This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!
Provided by Celly
Categories World Cuisine Recipes European Dutch
Time 25m
Yield 8
Number Of Ingredients 18
Steps:
- Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
- Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
- When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
- Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 25.4 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 1.4 g, Protein 18.6 g, SaturatedFat 8.7 g, Sodium 595.3 mg, Sugar 2.8 g
DUTCH 'BITTERBALLEN' : BITE-SIZE VEAL CROQUETTES
Bitterballen, bite-size veal croquettes. These are usually eaten when dutch people go to a bar and served with a drink. I quess you could call it dutch 'Tapas' !
Provided by Bollie
Categories Veal
Time 2h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
- Strain off 200 ml stock into a measuring jug.
- Slice the cooked meat very thinly.
- Melt the butter in a pan and stir in the flour.
- Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
- Leave the sauce to cook gently for about 2 minutes.
- Stir in the meat and add salt, pepper and nutmeg to taste.
- Pour the ragout onto a flat plate and refrigerate until firm.
- (Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water.
- Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
- Then roll in the beaten eggs and breadcrumbs again.
- Repeat until well coated.
- Heat oil in a deep fat fryer to 180 degrees celcius.
- Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp.
- Drain on paper towel.
- Serve the warm'bitterballen' on a plate with a serving of mustard next to it.
DUTCH MEATBALLS (BITTERBALLEN)
I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! -Tracey Rosato, Markham, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled., Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°., Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.
Nutrition Facts : Calories 72 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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